A Hawaiian Week in April Part 2

Before we get into the pictures, I wanted to share a meal my Mom and I whipped together one afternoon. I want to cook for my family, but between the fresh, local and affordable ingredients in Illinois and the expensive, shipped stuff in the Hawaii grocery, it gives me anxiety. I never cooked much in Hawaii, just here and there at the dorm and sometimes at home. But the flavors are so different that I feel intimidated by my family's tastes. 

I sadly have not mastered any "Asian" recipes and therefore have a slight aversion to them. Either way, this was a good compromise. Fresh with kale from my parent's garden, fish they already had at home and some convenient canned beans. Tacos anyone?

Trout tacos with kale, avocado, Greek yogurt and corn, black bean salsa

Tryin' to tan those white legs

One of Boyfriend and my favorite spot on the island is Ala Moana beach park. It brings back lot of memories from college, after class sun bathing and some romantic after dark strolls on the beach.

Sitting at our bench

Ala Moana beach park

There's one thing that I cannot deny. My family can throw a party. It's not going to be wild or full of dancing or loud music, but there will be lots of good conversation and fantastic food. 

STEAK

Portuguese bean soup

Shoyu chicken

Grilled pineapple

Lau lau

Somen salad

Tofu salad

Edamame rice

Steak... sliced

Cupcakes from The Girls Who Bake Next Door

Cream puffs

Butter mochi

Pies and cakes galore!

It was great seeing everyone at the party and I'm so happy my parents could pull it off so last minute. I have so many fond memories of family house parties like these that it truly makes me feel at home. But wait, there's more!... in Part 3.

-Akemi-chan

A Hawaiian Week in April Part 1

It feels like forever since I've posted anything and I suppose 2 weeks really is a long time. I took a week off in April for vacation to celebrate both my birthday and Boyfriend's. However, we did something for both of our birthdays closer to the actual days. We went to Chicago for a few days (Day 1 and Day 2) for my 26th and hosted a sangria party for Boyfriend's 27th. I am officially older than a quarter of a century. Ha!

So when it came down to planning a "birthday vacation" for the two of us, we were exhausted and unprepared. We were contemplating going to the Pacific Northwest to visit Portland, Seattle and Vancouver. Then we were thinking of taking a road trip in the Southwest through New Mexico, Arizona, Utah and Colorado. Of course, there was always the option of eating our fill in New Orleans or reliving childhood memories at Disney World. But like I said, we were unprepared and a week before vacation, I was almost immobile from party-planning and road trips.

A few days before my vacation time, we decided our best financial and social situation would be to head back to the islands. We were heading to Hawaii again. Boyfriend and I met at the University of Hawaii in my junior year and his senior year on student exchange. Plus, Boyfriend hadn't been back to the Aloha state since Fall of 2011. It seemed like a perfect combination of family time, hanging out with friends, good food and relaxation.

I know, it must seem incredibly ridiculous to think a week long vacation to Hawaii is more financially approachable than the Southwest or New Orleans, but when you have friends and family like ours, who needs to book hotels and cars? First world problems.

Here's some snapshots of where we went, what we saw and what we ate.

Impromptu birthday celebration at Farrell's

Tofu stew at my favorite Korean restaurant

The jet-lag is getting to him

Local style breakfast: Loco Moco, eggs, fried rice and Portuguese sausage

View from my towel at the beach

Trying to get our tan on, silly Midwest dwellers

Acai bowl and smoothie from Haleiwa Bowls. So refreshing.

Playing tourist at Dole Plantation

Gettin' my Dole Whip on!

Getting our caffeine fix at Green World Farms

College flashbacks. University of Hawaii at Manoa Japanese Gardens

Calamari, drinks and Ahi tacos from Mai Tai's 

Just some poke for lunch

Sandwiches, burgers, iced coffee and halo halo from Pineapple Room

How do you celebrate 4/20 when you're a foodie? You eat, duh! Okay, now that I've recovered from my 90's lingo flashback, let's continue. Though I've never partaken in the reefer (and no I'm not just saying that because my mother reads this), I am no stranger to pigging out when the mood strikes me. As far as I'm concerned I could've been a sub-par athlete, a clumsy doctor or a stuttering public speaker. Instead I focused on what made me happy and what I was good at, EATING!

I spend most of my time on vacation eating like I've been fasting for months and so what? That's what vacation is for! I just have to work out like a fiend once I get back home. Therefore my vacations are contributing to my fitness habits, or at least that's how I justify it. More Hawaii to come..

-Akemi-chan

Oven Roasted Pulled Pork & Roasted Garlic Mashed Potatoes

Pork butt was on sale at the market, and in my opinion there doesn't have to be any ther reason to make pulled pork. I normally opt for the slow cooker Kalua pork route, but I'm on a little more of a time crunch, so we'll have got for the oven instead.

The first time I made pulled pork at home was in the oven, but I've gotten lazy and have always had time for the slow cooker. So in the spirit of doing things a little differently, I'm using a Tyler Florence recipe from the Food Network instead of my usual Hawaiian inspiration.

Oven Roasted Pulled Pork

1- 6lb Pork Butt
2 tbsp paprika
2 tbsp garlic powder
1 tbsp brown sugar
1 tbsp dry mustard
3 tbsp Hawaiian salt, can also use coarse sea salt

Mix paprika, garlic powder, brown sugar, mustard and salt in a small bowl and rub all over pork. Let pork sit for at least an hour, up to 24 hours in the fridge.

Heat oven to 300 degrees. Place pork in a roasting pan and bake for around 6 hours. After meat has reached an internal temperature of 170 degrees, remove from oven and allow to rest for 10 minutes. When pork has cooled, shred with two forks, pulling the meat apart.

Serve with BBQ sauce and coleslaw on a bun or over rice with hot sauce... or garlic mashed potatoes.

Roasted Garlic Mashed Potatoes

1 head garlic, top cut off
1 tsp olive oil
3 russet potatoes, peeled and cubed
3 tbsp butter
2-4 tbsp milk

Wrap garlic in aluminium foil and pour olive oil onto cut side of garlic head. Bake in 350 degree oven for 1 hour. Boil potatoes in a pot of boiling water for about 30 minutes or until potatoes are tender.

When potatoes and garlic are cooked, place all ingredients in stand mixer and mix until desired consistency. I like lumps, so I didn't mix until smooth, but you can add more milk and mix longer for smoother potatoes.

Pulled pork with mashed potatoes, corn and sauteed veggies

This was my first time using my Kitchen Aid stand mixer since I first got it for my birthday. It's only appropriate that my first dish for my new mixer. It was the dish my mom used to make that I obsessed over, and probably made me become a foodie in the first place.

-Akemi-chan

Bacon, Beans, Cabbage and Kale Soup

I've been sick and the Spring weather seems like it could use a little pick up too. I was supposed to work today, but the bad thunderstorms cancelled the only flight I was supposed to work. Instead I'm in the kitchen on a cloudy day with a sleepy Puppydog. I'd say there's no better time for soup.

Bacon, Beans, Cabbage and Kale Soup

1/4 head of cabbage, sliced into bite sized pieces
1/2 onion, cut into wedges
1 head garlic, peeled and smashed
1 tbsp olive oil
4 large strips of bacon, sliced into bite sized pieces
1 small bunch kale, de-stemmed and torn
4 cups chicken broth, low sodium
1 can northern beans, drained and rinsed

Preheat oven to 350 degrees. On a sheet pan add cabbage, onion, garlic and 1 tbsp of olive oil. Season with salt and pepper to taste. Roast in oven for 15-20 minutes or until the cabbage starts to crisp up and garlic becomes fragrant.

In a large pot over medium heat, add bacon. Cook until fat is rendered and bacon begins to crisp. Remove bacon and add kale to bacon fat. Saute for just a minute, enough time to intensify the green color in the kale. Add cabbage mixture and saute in bacon fat for 3-5 minutes. Add chicken broth and bring to boil. Add beans and then reduce heat to simmer for 20-30 minutes. When ready to serve, top with crispy bacon.


This would also be really good with crushed red pepper or with ham. If I'm nice maybe I'll leave some for Boyfriend.

-Akemi-chan

Boyfriend's Birthday/ Sangria Soiree

For Boyfriend's birthday, I'm threw a Sangria party at our house. I made three different types of sangria; a fruit-filled red, a light and refreshing white and a alcohol-free version for those who have to drive home.

I figured this was a great way to make a party drink without having to play bartender the whole time. Plus, it shows off Boyfriend's hobby of making wine. We've been enjoying the benefits of his new hobby, but now we should celebrate it!

Boyfriend's vines.... and some bubbly store bought stuff

Beautiful produce

Besides, it's Spring and the beautiful fruit is on sale at the grocery stores. I couldn't refuse. This is the first time in a long time that I've cut a pineapple. It's not as good as the ones from Hawaii, obviously, but the smell gave a instant flashbacks to driving to the North Shore through the Dole pineapple fields.

Taste the rainbow

Rainbow Red Sangria (This is the big one)
1 pineapple, cored and cut into chunks
1 apple, sliced
2 oranges, sliced
12-15 large strawberries, quartered
2- 6 oz containers of blackberries
1 cup sweet lime juice
1 1/2 cup orange juice
1 cup Chambord raspberry liqueur
1/4 cup triple sec
4 bottles of red wine, I used Boyfriend's Merlot, Cabernet blend
1 large ginger ale ice block- see below

Place all ingredients into container and mix with long spoon. I put the fruit in first to prevent any splashing. Since the beverage dispenser is too large to fit into the fridge, I'm not going to chill. I'm going to wait until 30 minutes before the party to add the ice block.

White Sangria
1 pear, sliced
1 apple, sliced
1 cup blackberries, muddled 
1/2 cup sweet lime juice
2 bottles white wine, I used Boyfriend's Savignon Blanc
1/2 cup Chambord (optional)
2 cups ginger ale
1 small ginger ale ice block- see below

Place all ingredients into container and place into fridge. I chose to put the sangria into a large plastic bowl with a cover. When it's time for the party, I'll put the  sangria into a punch bowl with the ice block.



For Alcohol-free Sangria substitute white wine for sparkling white grape juice and hold Chambord.



Ginger Ale Ice Block
1 part sweet lime juice
4 parts ginger ale
fruit (optional)
herbs (optional)

Pour all ingredients into a large container and place in freezer. I used a left over yogurt container. You can add fruits or herbs into ice for a nice look, but since I have other fruits in the sangria already, I decided not to add extras to the ice. This way the sangria will not be watered down as the ice melts. Instead it will slowly add a refreshing ginger ale taste to the mixture. Also, the large ice block will allow the ice to melt slower, as opposed to a large amount of smaller ice cubes.

To remove the ice from the container, just run the container under warm water. The ice should pop out after a few seconds.


I also made some chocolate chip cupcakes, since it is a birthday party. Just regular yellow cake mix with chocolate chips mixed in topped with chocolate frosting. Easy and simple and something to soak up the alcohol.

-Akemi-chan